Sunny Salad

Serves: 
6
Ingredients: 

Salad:

2 cups lettuce, spinach, romaine, or favorite mixed greens, torn into pieces

1 (11 oz.) can mandarin oranges or substitute oranges, grapefruits, pears or apples, chopped

2-4 slices sweet red onion, cut into half rings

Dressing:

2 tablespoons olive oil

2 tablespoons orange juice

1 tablespoon vinegar

 

 

Instructions: 

Salad:

1. Wash and prepare fresh vegetables.

2. Place greens in large salad mixing bowl and top with orange and onion.

Dressing:

1. Put dressing mix in a bottle or covered bowl and shake until well mixed.

2. Pour dressing over salad and toss before serving.

Tips: 
  • Top with toasted sesame seeds, ramen, or sliced almonds for added crunch.
  • Add 1 cup chopped, cooked lean chicken for added protein and to eat as a meal.
Nutrition Facts: 

Serving size: 3/4 cup

Calories: 110

Fruits & Vegetables: 3/4 cup

Fat: 7 g

Fiber: 2 g

Sodium: 5 mg

 

Source: 
Family Health Calendar, Premier Marketing Group
Season: 
Fall
Spring
Summer
Winter

This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see http://ag.umass.edu/civil-rights-information/civil-rights-information-resources.